1739 W 45 ST, WEST PALM BEACH, FL 33407
State inspectors have documented 5 high-priority violations at JERK ISLAND TAKE OUT REST over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 13 violations, including 5 high-priority and 1 Emergency Order of Closure.
Scores higher than 7% of the 690 inspected restaurants in WEST PALM BEACH on the trailing-year record.
5 high-priority violations on the trailing-year record — above the Palm Beach County average of 4.3.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Items below were still open from the original inspection — they aren’t counted twice in the score.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
This visit closed with no further action required.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing or expired food manager certification, or employee food-safety training not documented.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
The establishment's license expired, not obtained, or not properly displayed.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
No live pests — roaches, rodents, flies — and no gaps that let them in: doors, screens, and outer openings must be protected. Pests move between waste areas and food-prep surfaces, carrying bacteria with them, which is why live activity is among the most serious findings on the form.
On this record, the category appears in 2 of the 4 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6009269 — you can read the original documents yourself and compare.